Chilled Oysters en Gelee with Fennel Coulis, Lemongrass Veloute and Caviar Toasts
Chilled Oysters en Gelee with Fennel Coulis, Lemongrass Veloute and Caviar Toasts
Get this quick and easy oyster recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Moderate
  • Technique Chilling
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 2 - 3 servings
  • 10 Oysters
  • ¼ teaspoon Powdered gelatin
  • 1 teaspoon Cold water
  • For Fennel Coulis:
  • 1 cup Fennel, small dice
  • 2 teaspoons Olive oil
  • ½ cup Cream
  • Salt and Pepper to taste
  • For Lemongrass Velouté:
  • 1 stalk Lemongrass, top of stalk and tough outer leaves
  • 1 inch piece of Lime peel
  • ½ teaspoon fresh grated Ginger 5
  • 1 sprig Cilantro
  • 1 sprig Basil
  • ¾ cup Cream
  • 1 drop Tabasco
  • Salt and Pepper to taste
  • 10 White Bread toasts (cut in rounds a bit larger than the shot glass diameter)
  • 57 grams Daniel Boulud Connoisseur Caviar
  1. Line a sieve with a coffee filter and place over a bowl. Shuck the oysters into the filter, allowing the clear oyster juice to drain through (there should be about 1/2 cup). Keep the oysters and juice chilled until ready to use. Sprinkle the gelatin over 1 teaspoon of cold water in a small bowl, set aside
  2. For the Fennel Coulis: In a small sauté pan over medium low heat, cook the fennel in the olive oil, stirring, until tender but not colored. Add the cream and simmer for 1 minute. Place in a blender and puree on high speed until smooth, season with salt and pepper to taste. Divide the fennel coulis evenly among the shot glasses; chill
  3. For the Lemongrass Velouté: In a small saucepan, combine the lemongrass, lime peel, ginger, cilantro, basil and cream and bring to a simmer. Cook for about 5 minutes or until the cream coats the back of a spoon. Remove from the heat, cover and infuse for at least 20 minutes. Strain and chill. Season to taste with Tabasco, salt and pepper
  4. To Assemble: Place one oyster in each shot glass on top of the fennel coulis. In a small saucepan, bring 2 tablespoons. of the oyster juice to a simmer, add the soaked gelatin and stir to dissolve. Combine with 4 tablespoons of fresh oyster juice
  5. Divide the mixture evenly among the 10 shot glasses, spooning it carefully over the top of the oysters. Chill until the gelée is set, about 10 minutes. Next, divide the lemongrass velouté evenly among the shot glasses, spooning the mixture on top of the set gelée. Spread a spoonful of caviar on top of each toast round and place on top of each shot glass. Serve chilled

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